"Deep-fried skewers of meat and veggies light on the palate – that’s the mission here. Pieces are wrapped in thin, fine batter, eschewing eggs and milk to bring out the flavours. Only light, plant-based oils are used, and frying is at high temperature to ensure minimal residual oil. Tiger prawns, soft-boiled quail eggs and pork shoulder roast are standard fare. Items like buttered potatoes with truffles and egg yolks wrapped in wagyu beef burst with creativity. The meal wraps up with fried rice topped with nori seaweed and finished with hot broth." - Michelin Inspector
michelin.com
